I just bit into my own version of a Turtle and it is sooo good. I have got to hide this recipe from the world, and then eat all the Turtles before the rest of the family can get their hands on one. I'm not selfish I swear.
It's 5 o'clock right now, and the sun is slowly setting behind the house. I'm feeling a bit rushed for time now that the sun is setting early. Maybe I should start making my dinner meals at lunch, just so I can take a decent photo.
I'm always posting dessert and treat recipes because they are easy to make in the morning and then I can shoot them by noon when the lighting is perfect, and then I can throw them back into the fridge/freezer. Dinner recipes are a bit harder. I'd half to heat it up again in the evening and then it isn't as fresh. Hmmm.....
I am in the middle of two projects right now and I am feeling really positive about them. One is a small cookbook for family and friends (and whoever wants a copy), and two is a cooking class that I want to host here in town. I want to do a progressive healthy cooking class with 5-10 people. The food type is Organic Plant Based Whole Food and I will be teaching how to sub in healthier foods for those not so healthy ones. They will all be free of gluten, dairy and refined sugar, just like my recipes on here. I am nervous yet overjoyed to help people learn new ways to prepare good food.
I'm really feeling like life is taking me in the right direction. The stars are lining up for this girl! I feel so fortunate and blessed to have so much love and support. My husband, my mom and my mother in law are ALWAYS pushing me to do great things. Any idea I have they push me to go for my dreams and I am so grateful for their continuous motivation. I'm tickled pink!
Plus these fall days are beautiful with the sun shining and the leaves changing, making the world such a colourful place. I appreciate being able to stop, look around and soak up all the beauty that God has given us. We are so blessed to have this nice weather, especially after it's been stormin normin out for 2 weeks.
But back to the Turtle recipe. I filled some muffin liners with the three main turtle ingredients, pecans, caramel and chocolate, all made with organic raw ingredients (except maple syrup but we'll ignore that). My husband would eat turtles every Christmas and it was our first Christmas together that we stopped eating them. I didn't even have a craving. I just wanted to make something with pecans and I thought of Turtles! I hope you make them. They are super easy and anyone with a wicked sweet tooth would LOVE them!
MANDY'S TURTLE CUPS
Makes 18 cups
- 1 cup whole raw pecans
- 1/4 cup. maple syrup
- 1 Tbsp. raw honey
- 1 heaping Tbsp. raw almond butter
- 6 dates, pits removed and soaked for 20 minutes
- 1 tsp. virgin coconut oil, melted
- pinch of celtic sea salt, ground
- 1/2 cup raw almond butter
- 1/4 cup cacao butter
- 1 tsp. virgin coconut oil
- 1/4 cup raw honey
- 1/4 cup cacao powder
- 1/4 cup carob powder
- 1 tsp. pure vanilla extract
What to do
1. Caramel - Cut dates and remove pits. Soak for 20 minutes. Drain. Melt coconut oil. Add maple syrup, honey, almond butter, dates, coconut oil and sea salt to a high speed blender and mix until it becomes a thick smooth caramel.
2. Chocolate - Add a large pan to the stove top and heat on low heat, Add coconut oil and cacao butter and let melt. Take off heat and add almond butter, honey, cacao powder, carob powder, and vanilla extract and stir.
3. Fill muffin tray with liners. Pour 1 tsp of chocolate into each muffin liner. Add three pecans, a tsp. of caramel and a heaping tsp. of chocolate. Use up all of the chocolate evenly between all the muffin cups. Place into the fridge to set, for 1 hour. Then eat! Store in a ziplock bag in the fridge until they are all eaten up (probably by the end of the day).
and omg I forgot to mention...these bad boys are actually healthy for you! Enjoy!